1 pound boneless skinless chicken breasts, cut in 1/2-inch cubes
3 teaspoons jerk seasoning rub
1 tablespoon vegetable oil
2 (15oz) cans black beans, no salt added, drained and rinsed
1 (14.5oz) can diced tomatoes, drained
1 (15oz) can Butter Kernel® Whole Kernel Gold Corn, drained
1 (8oz) can crushed pineapple, undrained
6 corn tortillas, cut in quarters
2 cups (8oz) shredded Monterey Jack cheese
Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish with cooking spray.
In medium bowl, sprinkle chicken with jerk seasoning; toss to coat. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken. Cook 5 to 7 minutes or until browned and no longer pink in center, stirring frequently. Stir in beans, corn, tomatoes and pineapple. Cook 5 minutes or until thoroughly heated.
Arrange 1/3 of tortilla wedges in bottom of dish. Top with 1/2 of the bean mixture and 1/3 of the cheese. Repeat layers, ending with remaining 1/3 tortilla wedges and cheese on top. Cover with casserole lid or foil.
Bake 30 to 35 minutes or until hot and bubbly, and cheese is melted. Uncover last 10 minutes of baking.